Peanut Butter Banana Breakfast Sandwich
Crisp toasted whole wheat bread, creamy peanut butter, sliced banana, a drizzle of honey and a dusting of cinnamon. A fast, filling sweet breakfast sandwich that comes together in about 10 minutes.
- Prep
- 8 min
- Cook
- 3 min
- Total
- 11 min
- Makes
- 2 sandwiches
Steps
Before you start
- Use a banana that is yellow with a few brown freckles: sweet but still firm enough to slice cleanly.
- Stir natural peanut butter well before measuring so the oil is mixed back in.
- Toasters vary, so check your toaster's settings. If it holds only 2 slices, plan to toast in two batches and add about 2 to 3 minutes.
- Have all ingredients and a cutting board ready; the toast should be assembled while still warm.
Slice the banana
- Peel the banana and cut it into ¼-inch (6 mm) rounds on a cutting board.
- You need 24 slices total, 12 per sandwich.
- A large banana yields about 28 to 32, so a few are left to snack on.
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Ready when: Slices are even and hold their shape without mashing.
Tip: Slice just before assembling so the banana doesn't brown.
Toast the bread
- Toast the 4 slices of bread on a medium setting for 2 to 3 minutes, until golden brown.
- If your toaster holds only 2 slices, toast in two batches and keep the first batch warm on a plate.
- Adjust the time to your toaster and watch the last 30 seconds.
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Ready when: Golden brown, crisp on the surface, and firm when tapped.
Tip: Toasting well gives a sturdy base so the sandwich won't turn soggy.
Spread the peanut butter
- While the toast is still warm, spread 2 tablespoons (32 g) of peanut butter edge to edge on each of 2 slices.
- Warm toast makes it spread easily and slightly softens it.
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Ready when: Peanut butter covers the toast in an even layer with no bare patches.
Tip: Spreading right to the edges keeps every bite balanced.
Layer the banana
- Arrange 12 banana slices in a single overlapping layer over the peanut butter on each slice.
- Sprinkle ¼ teaspoon cinnamon over each, and add a tiny pinch of flaky salt if using.
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Ready when: The peanut butter is fully covered with banana.
Add honey and close
- Drizzle 1 teaspoon honey over the bananas on each sandwich.
- Place the remaining 2 plain toast slices on top, pressing down gently so the layers hold together.
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Ready when: The sandwich holds together when lifted.
Tip: For extra stick, spread a little peanut butter on the underside of the top slices, but there's enough here without it.
Slice and serve
- Cut each sandwich in half diagonally with a sharp knife, using a gentle sawing motion.
- Serve right away while the toast is crisp and the peanut butter is soft.
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Ready when: Clean cut with banana slices staying in place.
Good to know
Tips
- Warm the peanut butter for 10 seconds in the microwave if it is stiff and tears the toast.
- Pat any very ripe, wet banana slices lightly with a paper towel to avoid soggy bread.
- Add a handful of chopped toasted walnuts or a few mini chocolate chips for crunch or extra sweetness.
- Wrap the sandwich in parchment for a portable breakfast.
Storage & reheating
Best eaten immediately. Wrapped tightly, an assembled sandwich keeps at room temperature for up to 2 hours, or in the fridge for up to 1 day (the bread softens and the banana darkens). Not recommended to freeze with banana; freeze toasted bread alone for up to 1 month and re-toast in the toaster until crisp.
Substitutions
- creamy peanut butter → almond butter or sunflower seed butter. Use the same amount; sunflower butter is a nut-free option.
- honey → maple syrup. Use the same amount; this also makes it vegan.
- whole wheat bread → English muffins or multigrain bread. Toast until golden; use 2 muffins split into halves for 2 sandwiches.
- ground cinnamon → pumpkin pie spice. Use the same amount for a warmer, spiced flavor.
